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Bean Curd and Cucumber Salad Recipe
( tahu goreng ketjap )
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Category : salad |
Style : frying / blending | Serves : 4 - 6 |
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A
nutritious and refreshing salad with a hot, sweet and sour dressing that is
ideal for buffet.
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Ingredients |
| 1 piece |
Medium cucumber |
| 1 square |
Fresh bean curd |
| 120 g |
Bean sprouts, trimmed and rinsed |
| - |
Oil for frying |
| - |
Pinch of salt |
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The dressing |
|
| 1 piece |
Small onion, grated |
| 2 cloves |
Garlic, crushed |
| 3 tbsp |
Dark soy sauce |
| 2 tbsp |
Rice wine |
| 2 tsp |
Dark brown sugar |
| 1/2 tsp |
Chili powder |
| - |
A pinch of salt |
| - |
Celery leaves to garnish |
Method :
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Trim off the cucumber ends and cube the
cucumber, then sprinkle with salt and set aside.
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Heat oil in a wok and fry the bean curd on both
sides until golden brown. Drain on absorbent kitchen paper and cut into cubes.
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Prepare the dressing by blending together the
garlic, onion and chili powder, then stir in the soy sauce, rice wine and salt to taste.
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Just before serving, rinse the cucumber under
cold running water, then drain and dry thoroughly.
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Toss the cucumber, bean curd and bean sprout
together in a salad bowl and pour over the dressing.
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Garnish with the celery leaves and serve the
salad as soon as it is ready.
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Tip: Bean
sprouts come from mung beans and are easily grown at home on
damp cotton or in plastic bean sprouter. They must be eaten when
absolutely fresh, so when buying from a shop check that they are
crisp and are not beginning to go brown or soft. Consume within
a day or two. |
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